Classic Homemade Lasagna

Finished slice of homemade lasagna on a white plate

This easy homemade lasagna recipe is loaded with savory meat, gooey cheese, and bursts of flavor in every mouthful. Better than any restaurant lasagna, and less expensive too! Make this for a crowd, or freeze it in portions for a quick and hearty meal any time.

Course Dinner, Main Course

Cuisine American, Italian

Keyword best homemade lasagna recipe, best lasagna recipe, easy lasagna, einkorn lasagna, homemade lasagna, lasagna from scratch, lasagna recipe, old fashioned lasagna recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 543kcal

Cost $10

Ingredients

Meat Layer

2 pounds ground beef
1 medium onion finely diced
2 large garlic cloves minced (or 1 tsp dried)
1 Tbsp olive oil
24 oz marinara sauce (3 cups)
1/2 tsp sea salt
1/4 tsp black pepper ground

Pasta

9 lasagna sheets al dente and ready to use (or homemade, uncooked lasagna)

Cheese Layer

16 oz ricotta cheese we use homemade ricotta due to raw milk needs (it's so easy!)
2 large eggs
1/4 tsp salt
2 Tbsp parsley finely chopped, plus more to garnish
6 cups mozzarella cheese shredded, divided

Instructions

Heat olive oil in a pan, sauté ground beef and diced onion until beef is no longer pink. Mix in minced garlic, sauté until fragrant.
Pour in 3 cups marinara, season with salt and pepper, bring to a simmer. Cover and cook for 5 minutes.
In a bowl, blend ricotta cheese, eggs, and parsley until smooth.
Pre-heat the oven to 375˚F.
Spread 1/2 cup meat sauce in a deep 9×13 casserole dish.
Add a layer of cooked or no-boil lasagna noodles over the sauce. Make sure that the entire pan is covered (about 3 sheets).
Spread 1/3 of the remaining meat sauce, sprinkle 2 cups mozzarella, top with 1/2 cheese sauce.
Repeat the noodle, cheese, and meat layers for three total layer sets.
Poke toothpicks on the surface, cover with foil, bake for 45 minutes.
Remove foil, broil for another 3-5 minutes until golden.
Let the lasagna rest for 30 minutes before slicing.
Garnish with parsley and serve this delicious, homemade lasagna!

Notes

Tips for the Best Homemade Lasagna Experience!

Here are a few things we've learned over the years to help enjoy this lasagna even more! I love the final tip, it's one I use all the time!

Rest before slicing - This is the most important tip! Thirty minutes feels like forever when you are hungry, but cutting into it too soon means everything slides apart. The rest time lets the layers firm up so you get beautiful, clean slices every time.
Do not skip the broil step - Those last 3 to 5 minutes under the broiler are what give the top layer that gorgeous golden color and slightly crispy edges. Keep a close eye on it though, it can go from golden to burnt very quickly!
Use toothpicks under the foil - Placing toothpicks across the surface before covering with foil prevents the foil from sticking to the cheese and pulling it off when you remove it. A small tip that makes a big difference!
Make it ahead - Assemble the lasagna the night before, cover tightly, and refrigerate. Pull it out while the oven preheats and add 10 to 15 minutes to the covered bake time since it will be going in cold.
Freeze individual portions - Slice cooled lasagna into portions, wrap each tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven for a quick weeknight meal that tastes just as good as the day you made it!

Ingredients

Don’t be discouraged by this lengthy ingredient list. This recipe for a classic homemade lasagna is worth it!

Ground Beef – Adds hearty flavor; substitute Italian sausage, ground turkey, or ground chicken as desired.
Onion – Finely diced for savory depth; swap with shallots or leeks for different flavor profiles.
Garlic – Adds aromatic richness and depth of flavor. You can substitute onion powder if garlic can’t be used.
Olive Oil – Helps brown the meat and veggies properly. Olive oil is our choice, but you can use whatever oil you have on hand.
Marinara Sauce – Choose a homemade roasted tomato sauce or your favorite store-bought brand.
Sea Salt – We use pink salt, but use whatever you have on hand. You can also adjust the amount to your liking!
Black Pepper – Adds a subtle kick; freshly ground or pre-ground pepper both work.
Lasagna Sheets – We make this lasagna with homemade einkorn pasta sheets and it is absolutely incredible! If you bake with einkorn, this is one of the best ways to use it. Store-bought dried noodles or no-boil noodles work equally well though, so use whatever you have on hand!
Ricotta Cheese – We use our easy homemade ricotta cheese and it’s amazing! Store-bought works just as well if you don’t need to use raw milk like we do! Cottage cheese can be a substitute for a different texture.
Eggs – Use whole eggs to help bind the cheese layer. You can also use a bit of yogurt to reach the right texture if eggs can’t be used.
Parsley – Adds freshness; substitute with basil or oregano for varied herb flavors.
Mozzarella Cheese – Melts to perfection; provolone or a blend of Italian cheeses can be alternatives. We’ve even used white cheddar with great success! If you’re feeling extra ambitious, whip up a batch of homemade mozzarella to use!

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